Meat
Dripping
Beef dripping is fat collected and clarified from roasting beef—or rendered beef fat sold for the same purpose. It carries roasted beef aroma ideal for Yorkshire puddings, roast potatoes, and frying. Solid and white-to-gold when cold; liquid and fragrant when warm. Strain roasting pans, chill, and lift clean fat from jelly. Use for high-heat roasting where olive oil would smoke. Dripping is not a separate beast: it is beef fat in kitchen form, often with more roast flavour than neutral tallow.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 99 g
- Saturated Fat 34.7 g
- Trans Fat 0.2 g
- Monounsaturated Fat 39.6 g
- Polyunsaturated Fat 24.8 g
- Cholesterol 88.9 mg
- Sodium 58.1 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0.2 g
- Water 0.3 g
- Energy 892 kcal
- Water 0.3 g
- Protein 0.2 g
- Fat 99 g
- Saturated Fat 34.7 g
- Monounsaturated Fat 39.6 g
- Polyunsaturated Fat 24.8 g
- Omega-3 3.71 g
- Trans Fat 0.2 g
- Vitamins 39.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.35 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 300 mg
- Major Minerals 298 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 88.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.35 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Rendered or depot fat is nearly pure lipid energy with negligible carbohydrate.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
British kitchens saved roasting-tin dripping as the week’s frying fat.
Chip shops and home cooks used beef dripping before cheap seed oils dominated.
Nose-to-tail and pub revival cooking restored dripping to roast potatoes and Yorkshire pudding.